Rock Roll Spaghetti Carbonara
Elevate your pasta night with Rock Roll Spaghetti Carbonara, a bold twist on the classic Italian favorite! This dish pairs creamy, velvety pasta with the irresistible crunch of crispy pancetta and a fiery kick of red chili flakes. A delicate balance of whisked eggs, Parmesan cheese, and a touch of reserved pasta water creates a luscious sauce that clings perfectly to al dente spaghetti. Fragrant garlic and freshly cracked black pepper amp up the flavor, while the chili flakes add a modern, rock-and-roll edge to the traditional recipe. Ready in just 35 minutes, this crowd-pleasing carbonara is perfect for everything from a cozy family dinner to an impressive date night meal. Serve it with an extra sprinkle of Parmesan and a dash of chili flakes to customize the heat to your taste! Indulge in this richly satisfying, easy-to-make recipe that’s guaranteed to hit all the right notes.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams pancetta
- 3 large eggs
- 1 large egg yolk
- 100 grams Parmesan cheese, grated
- 1 teaspoon black pepper, freshly cracked
- 0.5 teaspoon red chili flakes
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to prevent sticking.
Lower the heat and add the minced garlic. Sauté for 1 minute until fragrant. Stir in the red chili flakes, allowing their flavors to release into the oil. Remove the skillet from heat.
In a medium bowl, whisk together the eggs, egg yolk, grated Parmesan cheese, and freshly cracked black pepper until smooth. Set aside.
Return the skillet with the pancetta to low heat. Add the drained spaghetti to the skillet, tossing to coat in the rendered oils and pancetta.
Immediately remove the skillet from the heat. Slowly pour the egg mixture into the skillet, tossing quickly and continuously to coat the spaghetti without scrambling the eggs.
If needed, add reserved pasta water a few tablespoons at a time to loosen the sauce and create a creamy texture.
Taste and adjust seasoning with salt and more black pepper if desired.
Serve immediately, garnished with additional Parmesan cheese and a pinch of red chili flakes for an extra kick.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
